Mathematical Model for Prediction of Glass Transition Temperature of Fruit Powders

By S. Khalloufi, Y. El-Maslouhi, C. Ratti. 2000

122 citations recorded by the source corpus.

Subfields: Food Science

View Paper: https://www.semanticscholar.org/paper/81c9708fea606d9c0e3e2f3ca4d6328962356f6b

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In Food Science

1. A. Goula
2. Konstantinos Adamopoulos
3. R. Tonon
4. M. Hubinger
5. C. Grosso

Citations in the corpus

• Water sorption isotherms and glass transition temperature of spray dried tomato pulp (2008, methodology): “The calculated k value was similar to those reported for fruits and sugar solutions (Khalloufi et al., 2000; Moraga et al., 2004).”
• Effect of Freeze-Drying on Quality and Grinding Process of Food Produce: A Review (2020, unknown): “5 [33] Grape juice (23%) −46 [33] Sweetcorn −8 to− 15 [33] Potato −12 [33] Tomato −41 [34] Glucose −57 [35] Blackberry powder 41 [36] Strawberry 45 [37] Orange juice (14.”